Pesto Shrimp Fettuccini
This Pesto Shrimp Fettuccini is beyond easy to make using succulent shrimp coated in rich pesto, with vegetables tossed together on a bed of fettuccini.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
- 1 lb fresh large shrimp cleaned, deveined and tails on
- 2 cups broccoli florets
- 1 red bell pepper cut into strips
- 1 lb uncooked fettuccini pasta
- 1/2 cup pesto
- 1 tbsp olive oil
- red pepper flakes (optional)
- Parmesan cheese
Bring 2 quarts of salted water to the boil in a large stock pot. Quickly blanch the broccoli and red pepper strips for 2 minutes. Remove with slotted spoon and plunge in bowl with ice water to stop the cooking process. Set aside.
Add the fresh shrimp and quickly cook for 2 minutes in boiling water, or until they turn pink. Don't overcook! Remove from water and set aside. If using thawed, frozen shrimp, cook in boiling water for a minute to heat through, then set aside.
Boil pasta for 9-10 minutes and reserve 1/4 cup of the pasta water. Drain and set aide.
In the same stock pot add the olive oil and pesto. Cook on medium heat for a minute. Add the reserved pasta water and stir to thin the sauce. Drain the vegetables. Add the pasta, vegetables and shrimp to pot and toss to combine. Cook covered for a minute on low to heat everything through.
Serve topped with freshly grated Parmesan cheese and a sprinkle of red pepper flakes (optional). I also like slices of fresh lemon to squeeze on top, but that is up to you.
Calories: 724kcal | Carbohydrates: 88g | Protein: 42g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 383mg | Sodium: 1011mg | Potassium: 573mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1910IU | Vitamin C: 83.2mg | Calcium: 275mg | Iron: 5.2mg